Chili Chocolate Truffles
A beloved and sophisticated chocolate confection
Ingredients
- 400 g good-quality dark chocolate
- 150 ml double cream
- 1 tsp ground red chilli
- 1 tsp ground cinnamon
- Cocoa powder to dust
Instructions
- Gently heat the cream, but don’t let it boil. Remove from heat and stir in the ground chilli and cinnamon.
- Break the chocolate into pieces and melt over a pan of simmering water. Remove from heat before it has all melted completely and continue to stir until smooth. Pour the cream into the chocolate and stir until it forms a ganache.
- Spoon into a baking tray and spread it out. Refrigerate for at least 1 hour until it hardens.
- Dust a plate with cocoa powder and get about a teaspoonful of the ganache. Roll it quickly in your hands until it forms a smooth ball. Roll in the cocoa powder. Continue until all the ganache has been used.
- Store in airtight containers in the fridge – if they last long enough!
Notes
To store chili chocolate truffles, you can keep them in an airtight box and put it in the fridge. This can help you keep them last for 2 weeks. But if you want them last longer, you can store them in the freezer by putting these candies in a zip bag and then tucking the bag in the container. With this method, your truffles can last for 3 months.